Available under Creative Commons Attribution 4.0 International (CC BY 4.0)
Note: We will soon deprecate our XML Application Programming Interface and a new, comprehensive JSON API will be made available. Keep an eye on our website for further details.
On this page
- (continued from previous page)if the weather is mild.Transcribed by a member of our volunteer transcription project.
- Cream turns sour quickly in Summer so it is better to make butter twice a week. In Winter one churning weekly is sufficient. Great care must be taken in management of cream in Summer. Immediately after seperating, the cream must be thoroughly cooled. This is done by placing the vessel of cream into a larger vessel of cold spring water.
The churn-barrel is always scalded directly after churning; then on churning morning in Summer it is washed with cold spring water. In Winter the barrel requires heating so it is scalded with boiling water on churning morning.
The churn has the shape of an ordinary barrel, and it rests on a wooden stand with four legs. There are two axles on the barrel which revolve on two wheels fixed on the stand. The handles are attached to the axles with bolts, and when these handles are(continues on next page)Transcribed by a member of our volunteer transcription project.
- Margaret Deasy